There's no better way to round out your Thanksgiving feast than with potatoes. Whether you slice them thin and simmer them in cream for scalloped potatoes, smash them with butter for a bowl of mashed potatoes you can top with gravy — or roast them with salt and herbs, they're a must-make Thanksgiving side. That's why we've rounded up our best ideas, from recipes that are traditional in many families to ones that use spuds in a whole new way.

One of our favorites when we're feeding a crowd? Tyler's gratin. It uses nutmeg, thyme and garlic to give Russet potatoes the 5-star treatment. Combined with a perfectly salty cheese like Parmesan, the final flavor is rich, savory — and completely irresistible.

Aligot is a comforting dish of cheesy whipped potatoes that originated in the L'Aubrac region of central France. Traditional aligot is made with Tomme d'Auvergne, a creamy young cheese that's nutty and stretchy when melted. We opted for a more accessible combination of shredded Gruyere and fresh mozzarella, resulting in similar texture and flavor. We also added roasted garlic to our version. Top with finely chopped chives and serve right off the stove for a hearty side dish.

They may not be in your grandmother’s Thanksgiving recipe box, but slow-roasted potatoes in spiced cowboy butter is a delicious, festive side dish perfectly matched to the holiday’s flavors. If you’re not familiar with cowboy butter you’re in for a treat: It’s a compound butter — butter that’s been softened, mixed with seasonings and then chilled — that’s famous for its bold herby, garlicky, spicy flavor. It’s ideal paired with roasted Yukon gold potatoes and likely to become a favorite. You might want to make a double batch of the butter and save some for melting over steaks, chicken, vegetables or anything that needs a flavor kick.

Tender roasted potatoes get an extra boost of flavor and crunch, thanks to a crispy layer of golden Parmesan. We added a simple stir-together paprika aioli for dipping, but these flavorful little nuggets are equally delicious on their own. Serve them as a fun appetizer or as a side dish.

We took inspiration from the wildly popular baked feta pasta recipe of TikTok fame and reimagined it to create a big-batch thanksgiving side dish. The best part is no more boiling water and crowding your stovetop. Instead, we put all the ingredients together in one dish and then bake it in the oven. Cooking the dish covered helps simmer and steam the potatoes at the same time, making them smooth and fluffy when mashed. The baked feta bubbles and melts into the potatoes to lend a subtle and delicious tanginess.

This dramatic bundt-pan creation layers thin potato slices with cheddar, Parmesan, garlic, and cream — then bakes into a golden, savory dome you invert and slice. It’s elegant enough for Thanksgiving but cozy in flavor.

These creamy, cheesy potato gratins are baked in individual portions until golden and tender. A refined, make-ahead side that brings comfort and elegance to any Thanksgiving table.

Broccoli and fresh herbs feel right at home when mashed with creamy potatoes.

Somewhere between oven-roasted potatoes and crispy hash, these little creamer potatoes are boiled in water with baking soda before being smashed. The alkaline in the baking soda helps the skins crisp up quickly. Smashing increases their surface area and contact with the pan. The result is the crunchiest-ever crust.

These super creamy mashed potatoes could not be any easier — no dicing and no draining, and you can even make them ahead. Just set them on the warm setting in your Instant Pot so they are nice and hot when you're ready to sit down.

Don’t choose between traditional mashed potatoes and vibrant sweet potatoes. Separately, mash Yukon gold potatoes with sour cream and heavy cream and sweet potatoes with brown sugar and cayenne pepper, then swirl together for the best of both worlds.

Roasted garlic and mashed rutabaga bump up the flavor of classic mashed potatoes.

Classic mashed potatoes are given a smokey and spicy twist with canned chipotle chilies in adobo.

This sharp and tangy mashed potato dish is delicious and a breeze to make. There are various iterations of it: bhorta (meaning mashed) in Bengal, bharta in Northern India and chokha in Bihar. In Bengal, raw mustard oil is added to give a magical zing to the side dish, which is often served at room temperature.

Use buttermilk instead of regular milk to add richness to your mashed potatoes.